Lady Finger Custard
From The National home cook book, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The National home cook book (1900), page 66. The excerpt below is the record exactly as published.
LADY FINGER CUSTARD—Cut open the lady psets, ‘spread lightly with jelly, then close them again. Beat. hoe gd of three eggs well with. one cup of granulated sugar, add 1% old milk. Boil this until it begins to thicken. When. cold dd a teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.